Decadent chocolate truffle torte

Decadent chocolate truffle torte

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(45 ratings)

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Cooking time

Prep: 50 mins - 1 hr

Skill level

Moderately easy

Servings

Serves 12 in small slices (it's very rich!)

Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
331
protein
2g
carbs
17g
fat
29g
saturates
18g
fibre
1g
sugar
15g
salt
0.09g

Ingredients

  • 250g dark chocolate
  • 2 tbsp golden syrup
  • 568ml carton double cream
  • 4 tsp instant coffee granules
  • 1 tsp ground cinnamon
  • cocoa powder, for dusting

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Method

  1. Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm – dip your little finger in to check.
  2. Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you’re not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
  3. Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
  4. Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you’ve got, fold the cream and chocolate together in a figure-of-eight motion. Don’t be nervous – keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture – you will see and feel it thicken as you fold.
  5. Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
  6. Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

Recipe from Good Food magazine, February 2003

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Comments

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ermster's picture

I made this with the orange and everyone ranted and raved about it so much that it's now my 'thing' to bring to parties! It keeps for ages and you only need a small slice of it. Even my husband who hates desserts has been asking me to make it. So decadent and delicious!

teskey's picture
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Delicious and much easier to make than i thought.

tonster007's picture
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Really did not like the cinnamon in this, gave it a weird taste which just made me not enjoy it. Added a biscuit base also...

thetastybaker's picture
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Delicious! I always leave out the cinnamon and whisk the cream a little longer than it says, so it always sets on time and is a little bit creamier. Always works and really wows everyone!

imilne39's picture

What kind of plastic folder is being used here. Where can I buy these from, I take it they will be at my local supermarket. I'll use cling film if noone can answer this, thanks.

justine67's picture
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Truly fantastic in so many ways. Quick and easy. Few ingredients needed. Highly impressive to look at. And most importantly, luxurious taste.
I made this last night for friends coming to dinner. Time was short so I took a chance and whisked the cream with an electric whisk (on a low setting) not the balloon whisk as suggested. I allowed the mixture to become alot stiffer than 'thick milkshake' in the hope it would set quicker, which it thankfully did it half an hour!
I totally agree with raddersandsimo about adding a base. I made a biscuit base of 5oz crushed oat biscuits, 2oz broken almonds, and just over 2oz of butter. It complimented perfectly.
I would make this again (and again)

thelma12's picture

Cannot wait to try this. Saw this at a friends today but no offer to taste ??

capn_pru's picture
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Absolutely FAB! I thought this was going to be sickly, but it turned out to be very light and VERY more-ish. It was too big for us all to eat at home so I shared it around at work too... The staff ate most of it before the others could get a look in!
Melts quicky when out of the fridge... So a fork/spoon is a must if you eant toavoid sticky fingers. ^^

katywotnot's picture

No tin size for this recipe, so I cooked it in a 8 inch round loose bottom cake tin. Took a plastic folder from work and cut it into strips to line the outside of the tin. When I pushed the cake out, I had to run a knife round the outside of the tin separating the plastic from the side of the tin so that it cake out with the cake and it worked beautifully. Only added half the cinnamon and coffee and it was less sickly. Dusted with cocoa powder, then grated white chocolate curls on to the top as well. Looked very impressive. Would definitely make again!

102011503's picture

I made the orange version and even my Dutch in-laws, who claim not to like chocolate with other flavours, loved it! As always, I find these sort of desserts only improve after a couple of days in the fridge.

gilljwalk's picture

would like to make this recipe but does not have size of tin to use!!!!!

millierose02's picture

um, Yum, Yum! What a pudding! I omitted the cinnamon & used orange rind instaed of the coffee. As previously suggested, you only need a small serving as this is very rich.

erdnuss's picture

totally rich and luxurious. I used a spring base tin,just ran a warm sharp knife round the side, so I did`nt need to use plastic. I also made a biscuit base (used plain choc digestives),it added to the richness and made it easier to serve.

lv20000's picture
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Very rich! Had trouble removing it from the tin base so I used a circular cookie cutter and cut little circles out.

cebaines's picture
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This is really delicious. Very rich so need lots of cream with it. Who's counting anyway?

cakeagenius's picture

I have made this twice and each time it has been a huge success with guests saying it is the best dessert they have ever tasted! Quite a compliment! Very easy to do. I added some orange zest and a teaspoon of orange oil for flavour. Delicious!

mulletneck's picture
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This was really good and really easy to make. I made the orange version and added some Drambuie, (although I think Cointreau would have been better, if I'd had it - although nobody in work complained).

As a bit of a rookie and the fact that I could not access the step-by-step guide, I would answer some of the queries above as follows:

Cake Tin Size: I used a 9", which left the torte a little shallow. Would recommendan 8", or 7" at a stretch.

Plastic Folder: I used cling film, (just one layer), as recommended by myrecipes above and it worked fine. OK, the surface is not 100% smooth, but you are going to turn it upside down and cover it with cocoa powder or some other topping, so nobody will notice.

Cream: Just follow the word instructions and if not sure, go slightly thicker.

babswilkes's picture
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I did this for the first time last week and it was great, so easy and everybody enjoyed it. I am going to do it this weekend for a birthday party, I know I will not be wondering what to do with left-overs, there wont be any.

iamafish666's picture
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my girlfriend made me this, and i just cant get enough of it. a lovl dessert!!!!

nathalie_marshall's picture

would this come out of silicone muffin moulds OK? Heart shaped...!!

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